System for enabling complex order specifications to a hot beverage brewing system and use thereof

ABSTRACT

In described embodiments, a hot liquid extraction system includes a brew chamber having a brew chamber upper end and a brew chamber lower end. A steam chamber is disposed below the brew chamber. The steam chamber has a steam chamber upper end, a steam chamber lower end in fluid communication with the brew chamber, and a fluid inlet. A filtering base is removably inserted into the brew chamber. A boiler has a first steam outlet in fluid communication with the fluid inlet and a second outlet in fluid communication with the fluid inlet. A fresh water supply conduit is in fluid communication with boiler and with the fluid inlet. A method of brewing a beverage is also disclosed.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. provisional application No.61/561,684, filed on Nov. 18, 2011 and is a Continuation-in-Partapplication of U.S. patent application Ser. No. 13/403,095, filed onFeb. 23, 2012 as attorney docket no. 311.004, which claims the benefitof the filing date of U.S. provisional application No. 61/447,009, filedon Feb. 26, 2011 as attorney docket no, 10-791, the teachings of whichare incorporated herein by reference in their entireties.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to an apparatus for brewing a beverage.

2. Description of the Related Art

A typical siphon coffee maker brews coffee using two chambers wherevapor pressure and vacuum produce coffee. There have been manyvariations of this type of coffee maker, also known as vacuum pot coffeemaker, siphon coffee maker and vacuum coffee maker. Similar systems canbe used for brewing other liquids by extraction into hot liquid.

U.S. Pat. No. 7,673,555 discloses a machine for brewing a beverage thatuses a mechanically operated piston to force a brewed beverage throughfilter for dispensing. The piston moves in an upward direction, forcingthe beverage, which is in a closed volume, through check valves in thepiston and to a volume below the piston for dispensing to a user.Drawbacks to this type of machine include added costs for themechanically operated piston, as well as the potential for the piston tojam, thereby rendering the machine useless.

SUMMARY OF THE INVENTION

This Summary is provided to introduce a selection of concepts in asimplified form that are further described below in the DetailedDescription. This Summary is not intended to identify key features oressential features of the claimed subject matter, nor is it intended tobe used to limit the scope of the claimed subject matter.

In one embodiment, the present invention is a machine for brewing abeverage. The machine includes a brew chamber having a brew chamberupper end and a brew chamber lower end. A steam chamber is disposedbelow the brew chamber. The steam chamber has a steam chamber upper end,a steam chamber lower end in fluid communication with the brew chamber,and a fluid inlet. A filtering base is removably inserted into the brewchamber. A boiler has a first steam outlet in fluid communication withthe fluid inlet and a second outlet in fluid communication with thefluid inlet. A fresh water supply conduit is in fluid communication withboiler and with the fluid inlet.

Further, the present invention provides a method of brewing a beverage.The method provides electronically receiving an order from a customer tobrew a beverage at a location; electronically determining when thecustomer is scheduled to be at the location; timing the beginning of thebrewing of the beverage so that the beverage is brewed within anapproximate timeframe when the customer arrives at the location; andbrewing the beverage.

Additionally, the present invention provides another method of brewing abeverage. The method provides electronically receiving an order to brewa beverage from a remote location; electronically calculating a brewtime; adding a flavor base to a brewing device; brewing the beverage;and dispensing the brewed beverage.

BRIEF DESCRIPTION OF THE DRAWINGS

Other aspects, features, and advantages of the present invention willbecome more fully apparent from the following detailed description, theappended claims, and the accompanying drawings in which like referencenumerals identify similar or identical elements.

FIG. 1 shows a block diagram of a machine for brewing beverages such ascoffee or tea or according to an exemplary embodiment of the invention;

FIG. 2 shows a front perspective view of the same embodiments of theinvention disclosed here as depicted in FIG. 1;

FIG. 3 shows an front elevation view of the machine disclosed here andas depicted in FIG. 2;

FIG. 4 shows a rear perspective view of the machine disclosed here andas depicted in FIG. 2;

FIG. 5 shows a sectional view of a brew vessel used in the machinedisclosed here and as depicted in FIG. 1;

FIG. 6 shows a perspective view of a plunger used in the machinedisclosed here and as depicted in FIG. 1;

FIG. 6A shows a perspective view of a lower end of the plunger of FIG.6;

FIG. 7 shows a perspective view of an upper end of a fluid conduit useof the machine disclosed herein as depicted in FIG. 1;

FIG. 7A shows a top plan view of the upper end of the fluid conduit ofFIG. 7;

FIG. 7B shows a bottom plan view of the fluid conduit of FIG. 7;

FIG. 7C shows a sectional view of the upper end of the fluid conduit ofFIG. 7;

FIG. 8 shows a flow chart illustrating an exemplary operation of themachine disclosed here and depicted in FIGS. 1-7C;

FIG. 9 shows an exemplary schematic view of a network systemarchitecture for use with the machine shown in FIGS. 1-7C;

FIG. 10 is a first flowchart illustrating an exemplary method of brewinga beverage according to the present invention; and

FIG. 11 is a second flowchart illustrating an additional exemplarymethod of brewing a beverage according to the present invention.

DETAILED DESCRIPTION

A typical, non-limiting embodiment of the present invention includes amachine for brewing a beverage such as, but not limited to, coffee ortea, that includes a brew vessel and a plunger disposed in the brewvessel. The brew vessel is operable to receive a liquid such as water, aflavor base such as ground coffee or tea, and to allow the beverage tobrew from a mixture of the liquid and the base. The plunger assembly isoperable to filter a solid, such as spent coffee grounds or tea from thebrewed beverage and to remove the spent flavor base from the brewvessel. Steam pressure from an external boiler is operable to power asiphon brewer which relatively decreases the time traditionally requiredto brew siphon beverages, and introduces a new means to control manyfactors of the brew cycle. Regulation of steam pressure controlsagitation of the brewing liquid, and might be employed to terminate thebrewing process. Valves, either manual or electric, are used toprecisely control the flow of water and steam from the boiler. Theprecise control of these valves provides for accurate achievement of thebrew temperature, brew time, brew volume, and brew agitation. A valve onthe bottom of the brew vessel allows liquid to drain from the brewvessel. In some embodiments, brewing automation is provided by means ofa user interface through which a microprocessor is controlled. Themicroprocessor controls the water valve and the steam valve to achieveunique brew settings for each brew vessel.

The microprocessor also controls additional brewing parameters,including, but not limited to, brew duration, brew temperature,agitation, coarseness of coffee, milk temperature, proportion of flavorbase to brewing liquid, as well as brew start time. A user, such as abarista may operate the machine according to various parameters toobtain an optimally desired brewed beverage. Additionally, the inventivedevice might find possible errors in brew settings and communicate withthe user about possible corrections, such as changing the coarseness ofthe coffee or the brew time. Further, the system might include a libraryof recommended settings and information for the user to browse as wellas recommend to the user new settings that are consistent with a desiredtaste.

Referring in general to FIGS. 1-7C, this discussion is of the embodimentof machine 17 for brewing beverages that further develops the well-knownart of siphon brewing. Furthermore, this machine 17 may provide a newlevel of precision, customization, and efficiency to the siphon brewingmethod. The embodiment of this machine 17 uses boiler 2 with heatexchange technology, although heat exchangers are not necessary, topower one or many siphon style brew vessel 9. To separate the beveragefrom the flavor base, inventive machine 17 uses plunger 11 withfiltering base 12 similar in configuration to the plunger apparatus usedby the well-known French press brew method. However, in contrast to theFrench press method, with the present invention, the spent flavor baseis left atop the plunger's filter base 12.

Furthermore, boiler 2 is employed to preheat the water for each brew.Flow meter 5 and valves 4, 18 initiate and control the brew process witha relatively high degree of precision. Steam from the boiler 2 is usedto generate pressure, which forces water in the brew vessels' steamchamber 14 upward into the brew chamber 10 of the brew vessel 9. Thesteam pressure from boiler 2 is then controlled with valve 4 in order toheat the brew water in the brew chamber 10 to a user's specifiedtemperature. The incoming steam pressure is further regulated tomaintain the desired brew temperature, control agitation of the brewingliquid, and to terminate the brewing process.

In order to reduce brewing time, in an exemplary embodiment, boiler 2heats water inside boiler 2 to a saturated steam state. In this state,steam is in equilibrium with heated water at the same pressure.Alternatively, in another exemplary embodiment, boiler 2 heats water toa dry steam state. Still alternatively, another exemplary embodiment,boiler 2 heats water to a superheated state. In any of theabove-disclosed steam states, the steam reduces the brewing time ofliquid in brew chamber 10.

Machine 17 allows for automation of one or all steps of the siphonbrewing technique. Such a machine may control one or more of the brewingparameters with a level of precision that yields brewed coffee having acustomizable taste from cup to cup. Furthermore, such a machine maysiphon brew with a speed and efficiency that renders the machinesuitable for use in a high volume commercial settings. In addition, sucha machine may allow one to easily change the brewing recipe from brew tobrew, where the recipe may be customized by a customer to the customer'spreferences.

The embodiment of this machine may include but is not limited to one ormore of the following components: brew vessel 9, boiler 2, temperaturesensor 7, flow meter 5, steam control valve 4, water control valve 18,cooling water mixer valve 3, microprocessor-controller 6, user interface8, fresh water inlet valve 1, and network communication port 16.

While, as shown in FIGS. 2-4, up to four of brew vessel 9 may be usedwith machine 17, those skilled in the art will recognize that more orless than four brew vessels 9 might be incorporated into machine 17.Each brew vessel 9 may be used simultaneously brew multiple but distinctcups of a beverage, each with its own set of brewing parameters. Forease of description, only a single brew vessel 9 will be discussed.

Referring specifically to FIG. 5, brew vessel 9 includes an upper, orbrew, chamber 10 having an upper end 21 and a lower end 22. In anexemplary embodiment, brew vessel 9 might have approximate volume ofabout 20 ounces. Filtering base 12 is coupled to elongated plunger 11and is removably inserted into brew vessel 9. Filtering base 12 receivesand retains a flavor base, such as, for example, coffee grounds or tealeaves. In an exemplary embodiment, shown in FIG. 6, filtering base 12includes between about 1 and about 10 layers of filter media, which canbe constructed from a wire mesh or otherwise porous metal having, poresizes of between about 0.005 and about 0.125 inches in diameter.

Filtering base 12 may include a plurality of spokes 24 extendingoutwardly from plunger 11 to at least one annular frame 26. Openings 28between the spokes 24 allow the brewing liquid to pass through filteringbase 12. The filter media, however, prevents the flavor base frompassing downward below filtering base 12. Annular frame 26 and filteringbase 12 form an open reservoir to receive and retain the flavor base andto prevent solid elements of the flavor base from escaping from the brewchamber 10 during and after the brewing process.

Referring specifically to FIG. 5, filtering base 12 is movable throughthe brew chamber 10 between the lower end 22 in an operational mode andthe upper end 21 in a cleaning mode. Filtering base 12 is sized so that,while being easily movable between the lower end 22 and the upper end21, the outer perimeter of the filtering base 12 snugly engages theinner sidewall 30 of the brew chamber 10 so that the flavor-base orbrewing water is substantially unable to leak or otherwise bypassfiltering base 12 during the brewing process. The outer perimeter offiltering base 12 may include a lubricious material, such as, forexample, TEFLON®, which facilitates a sliding, yet sealing, engagementof filtering base 12 with inner sidewall 30 of brew chamber 10.Alternatively, as shown in FIG. 6, filtering base 12 may include atleast one O-ring 12 a that extends around the perimeter of filteringbase 12 and serves to seal filtering base 12 against inner sidewall 30of brew chamber 10.

Referring to FIG. 6A, check valve assembly 60 may he used at the bottomof filtering base 12 to seal lower end 22 of brew chamber 10. Checkvalve assembly 60 is adapted to operate between an open position whereinfluid passes between brew chamber 10 and steam chamber 14 and a closedposition wherein fluid in brew chamber 10 is retained in brew chamber10. Check valve assembly 60 includes valve 62 slidingly disposed aroundplunger 11 and moves along plunger 11 in the direction identified byarrow “A”. Biasing member 64, such as, for example a helical spring,biases valve 62 away from filtering base 12 and toward lower end 22 ofbrew chamber 10. Lip 63 prevents valve 62 from falling off of plunger11. When plunger 11 is fully lowered into brew chamber 10, valve 62seals brew chamber 10 from steam chamber 14. Valve 62 includes sealingsurface 66 that extends at about to 45° angle relative to a verticalsurface 68 of valve 62. O-ring 70 extends around slot 72 formed insealing surface 66 to enhance the sealing of valve 62 with lower end 22of brew chamber 10. Lower end 22 of brew chamber 10 includes a taperedopening 23 into which sealing surface 66 seats when check valve assembly60 is in the closed position.

Biasing member 64 is sized such that, when sufficient steam pressurefrom steam chamber 14 engages valve 62, biasing member 64 yields,thereby allowing the steam to push valve 62 upward along plunger 11 andallow the steam to enter brew chamber 10. When the steam pressure isreleased, biasing member 64 forces valve 62 downward along plunger 11,sealing brew chamber 10 and preventing any liquid in brew chamber 10from flowing out of brew chamber 10 and into steam chamber 14.

Lid 32 is removably disposed over the upper end 21 of brew chamber 10.Lid 32 includes a centrally located opening 34 through which the plunger11 extends. Lid 32 may rest on the brew chamber 10 by action of gravityor, alternatively, a locking mechanism, such as, for example, a threadedconnection (not shown), may secure the lid 32 to the upper end 21 ofbrew chamber 10.

Plunger 11 is sufficiently long such that, when the filtering base 12 isdisposed in the lower end 22 of the brew chamber 10, a significantlength of plunger 11 extends outwardly from the upper end 21 of brewchamber 10 and through lid 32 so that a user may be able to graspplunger 11 and lift plunger 11 and filter base 12 toward the upper end21 of brew chamber 10. Optionally, plunger 11 might include device 36,such as a handle or knob, at an upper end thereof to facilitate graspingplunger 11.

Brew vessel 9 further includes lower, or steam, chamber 14 locatedphysically below brew chamber 10. Steam chamber 14 includes an upper end38 and a bottom end 40. In an exemplary embodiment, steam chamber 14might have approximate volume of about 24 ounces. A conduit, such asstraw 13, having a first, or top, open end 42 and a second, or bottom,open end 44, distal from the first open end 42, extends downward fromlower end 22 of brew chamber 10 and through the upper end 38 of steamchamber 14 toward the bottom end 40 of steam chamber 14, but generallydoes not physically contact the bottom end 40, so that at least a smallvolume is present between the straw 13 and the bottom end 40 of steamchamber 14. Optionally, bottom end 40 of steam chamber 14 includesheater 41 incorporated therein. Heater 41 may be an inductive heater, anelectric resistance heater, or other suitable heater.

In an exemplary embodiment, top end 42 of straw 13 might include spraytip fitting 80, shown in FIGS. 5 and 7-7C through which fluid flowingthrough straw 13 passes prior to entering brew chamber 10. Spray tipfitting 80 includes recessed area 81 in which top end 42 of straw 13 isinserted.

As shown in FIGS. 7-7B, spray tip fitting 80 includes a plurality ofoutlet openings 82 extending radially around perimeter 84 thereof. Inthe exemplary embodiment shown FIG. 7, ten outlet openings 82 are shown,although those skilled in the art will recognize that more or less thanten passages can be used. Outlet openings 82 direct fluid flowing upwardthrough straw 13 outwardly upon leaving spray tip fitting 80, therebygenerating a tornado-like or vortex effect of the fluid, which servesseveral purposes. A first purpose is to help increase agitation of thefluid inside brew chamber 10, thereby increasing the growing efficiencyof machine 17. Additionally, outlet openings 82 are configured to directflow of a fluid exiting spray tip fitting 80 in an outward direction.The outward spraying of fluid directs the energy of the fluid along thesidewall of brew chamber 10 instead of directing the fluid straightupward, thereby reducing or eliminating the potential of the fluid tospill out of the top upper chamber 10.

As shown in FIGS. 7A and 7B, spray tip fitting 80 includes a pair ofopposing, parallel flat surfaces 86, 88 that are used to seat spray tipfitting 80 into a complementary fitting 39 (shown FIG. 5) in upper end38 of steam chamber 14. As shown FIG. 7B, spray tip fitting 80 alsoincludes a plurality of inlets 90 formed in the bottom surface 92 ofspray tip fitting 80. Each inlet 90 corresponds with one of outletopenings 82. Each passage 94 extends at an angle of about 38 degreesfrom vertical. Passages 94 provide fluid communication between eachrespective inlet 90 and corresponding outlet opening 82. For clarity,only two passages 94 are shown FIG. 7C.

During the brewing process, fluid enters spray tip fitting 80 throughinlets 90 and is directed through passages 94 around perimeter 84 andthrough outlet openings 82 for discharge into brew chamber 10. After thebrewing process is complete, the brewed fluid reverses flow into outletopenings 82, through passages 94 and out of inlets 90 and into straw 13to steam chamber 14.

In an exemplary embodiment, bottom end 40 of steam chamber 14 might bevertically recessed with a taper to allow bottom and 44 of straw 13 toextend into, but not contact, the bottom end 40. Straw 13 extendsthrough the upper end 38 of steam chamber 14 and to brew chamber 10 suchthat straw 13 provides fluid communication between steam chamber 14 andbrew chamber 10.

The bottom end 40 of steam chamber 14 includes drain valve 15 thatallows for draining of steam chamber 14, as well as for dispensing abrewed beverage from brew chamber 10 after the brewing processcompletes. Steam chamber 14 further includes vent valve 19 employed tovent steam chamber 14, allowing the brewed beverage to drain from steamchamber 14 through drain valve 15 and out of the machine 17 fordispensing. In an exemplary embodiment, vent valve 19 is operativelycoupled to microprocessor-controller 6 so that vent valve 19 may beopened at the end of the brewing, cycle without requiring manual inputfrom an operator (barista).

Referring back to FIG. 1, steam inlet 46 provides fluid communicationbetween steam control valve 4 and steam chamber 14, and brewing waterinlet 48 provides fluid communication between flow meter 5 and steamchamber 14. Cold water inlet 53 provides fluid communication between acold water supply valve 55 and steam chamber 14. Steam inlet 46, brewingwater inlet 48, and cold water inlet 53 all meet at a common inlet 57that is in direct fluid communication with steam chamber 14. Optionally,vent valve 19 may be in fluid communication with common inlet 57.

Cold water inlet 53 provides a blast of cooling water directly fromfreshwater inlet 1 into steam chamber 14 in order to cool down anyresidual steam within steam chamber 14 after the brewing process. Thiscooling of the residual steam enhances a vacuum that is formed withinsteam chamber 14 that draws brewed fluid downward from brewing chamber10 for dispensing.

Boiler 2 includes steam outlet 45 providing fluid communication betweenboiler 2 and steam control valve 4. Boiler 2 also includes heated wateroutlet 47 providing fluid communication between boiler 2 and watercontrol valve 18. Boiler 2 further includes freshwater inlet conduit 49providing fresh water to boiler 2 from freshwater inlet 1. Freshwaterinlet conduit 49 includes tee 51 that diverts at least a portion of thefreshwater around boiler 2 to heated water outlet 47 via cooling watermixer valve 3. The water from heated water outlet 47 and the steam fromsteam outlet 45 are introduced to brew vessel 9 to provide the brewingliquid and to brew the beverage.

Microprocessor-controller 6 is operatively coupled to heating element 50in boiler 2 to control the heating/boiling of water from freshwaterinlet 1 and present inside boiler 2. The water flows from freshwaterinlet 1 to boiler 2. Freshwater inlet conduit 23 is in fluidcommunication with both boiler 2 and heated water outlet 47 (via coolingwater mixer valve 3 and water control valve 18).Microprocessor-controller 6 is also operatively coupled to cooling watermixer valve 3, water control valve 18, and flowmeter 5 in order tocontrol the flow and temperature of brewing water from boiler 2 intosteam chamber 14 according to processes well known by those of ordinaryskill in the art.

Additionally, microprocessor-controller 6 is operatively coupled to thesteam control valve 4 in order to control the flow of steam from boiler2 into steam chamber 14. Temperature sensor 7, located in the bottom end22 of brew chamber 10, is operatively coupled tomicroprocessor-controller 6 to transmit temperature information insidebrew chamber 10 to microprocessor-controller 6 so thatmicroprocessor-controller 6 might regulate the temperature inside brewchamber 10 via steam control valve 4 and water control valve 18.Feedback from temperature sensor 7, as well as flowmeter 5, is used bymicroprocessor-controller 6 to regulate operation of cooling water mixervalve 3, steam control valve 4, and water control valve 18 to regulatethe temperature of the brewing liquid inside brew vessel 9.Microprocessor-controller 6 is also operatively coupled to cold watervalve 55 to regulate operation of cold water valve 55.

Microprocessor-controller 6 is also operatively coupled to userinterface 8. A barista manipulates user interface 8 in order to instructmicroprocessor-controller 6 of the process to brew a beverage in brewvessel 9 according to desired parameters, such as, for example, thevolume of the beverage to be brewed, the final temperature of the brewedbeverage, agitation of the brew, the duration of time that the beveragebrews inside brew vessel 9, and other associated parameters. Userinterface 8 can be a touch sensitive display screen and allows a user toset brewing parameters, compile notes, and view other relevantinformation regarding machine 17 as well as personal preferences ofparticular customers. Further, user interface 8 can be used withmicroprocessor-control 6 to set parameters for each of a plurality ofbrew vessel 9 that make up machine 17. Through user interface 8, theuser is also able to take notes on specific customers and orders as wellas manage an order queue. Additionally, the user has the ability tooverride orders that are provided remotely.

In an exemplary embodiment, if a server (e.g. waiter, waitress) takes aplurality of beverage orders via a remote device and electronicallytransmits the orders to machine 17 via network communications port 16,microprocessor-controller 6 can prioritize the order in which theplurality of beverage orders are prepared based on brewing time, brewingquantity, and other such factors so that the order is ready for deliveryto the customers with a minimum amount of waiting time and so that thebeverages that are ordered are at or near a desired temperature.

In an exemplary embodiment, user interface 8 might include reader 52that reads electronic information associated with a particular user. Forexample, reader 52 may be a card reader that is used to read anelectronic card that is swiped through reader 52. Alternatively, reader52 may be an RFID device that is used to wirelessly read an electronicdevice, such as a key fob, that is placed near reader 52 to extractinformation from the key fob regarding desired brewing parameters.Electronic information associated with a particular user may include,but is not limited to, the name of the user, the type of beverage thatthe user prefers, the preferred volume of beverage (i.e. 8 ounces, 12ounces, 16 ounces), a temperature range of the beverage, quantity ofcreamer, and whether the user prefers any added flavoring, such as, forexample, whipped cream and/or sugar.

Microprocessor-controller 6 is also operatively coupled to a networkcommunications port 16. Network communications port 16 provides acommunications path between microprocessor-controller 6 and an externallocation such as, for example, a host server, via a router, theInternet, or other device or system. Network communications port 16allows customers of the coffee shop that owns machine 17 to directlycommunicate with machine 17 very complex orders that could not otherwisebe communicated to a user due to complexity and length.

Referring to flowchart 800 in FIG. 8, in an exemplary operation ofmachine 17, a barista manipulates user interface 8 at step 802 in orderto program microprocessor-controller 6 to brew a particular brewedbeverage using machine 17. The user-specified brew parameters such as,but not limited to, brew temperature, brew time, brew volume, and brewagitation are input via the user interface 8 or remotely through networkcommunications port 16. User interface 8 or network communications port16 relays the brew parameters to microprocessor-controller 6, whichfurther controls the valves 3, 4, 18, thereby achieving desired brewparameters and providing automation of the processes.

At step 804, machine 17 receives fresh water through the water inletvalve 1, which passes the fresh water into boiler 2. Optionally, a pump(not shown) may be used to pump water from boiler 2 to brew vessel 9. Inan exemplary embodiment, however, the water may be supplied by apressurized public water source. In another exemplary embodiment, thewater may be supplied by a user-filled gravity fed water tank (notshown). Water in boiler 2 is heated to a temperature that is sufficientto generate the substantial pressure and temperature necessary toaccomplish brew cycles. In an exemplary embodiment, boiler 2 may keepthe water to between about 99° C. (about 210° F.) and about 132° C.(about 270° F.), with the pressure of between about 1 bar and about 2bar. The heated water also creates steam pressure. At step 806, heatedwater from boiler 2 is piped to cooling water mixing valve 3 where theheated water subsequently cooled to a temperature slighdy below theuser's specified brew temperature by additional water supplied throughfreshwater inlet 1 that bypasses boiler 2 via (bypass) tee 51. At step808, the user-specified volume and temperature of water flows out ofboiler 2 and through mixing valve 3, where the water is injected intosteam chamber 14 through brewing water inlet 48 via input water controlvalve 18. The accuracy of this process at step 808 might be achieved bya control loop between microprocessor-controller 6, flow meter 5,temperature sensor 7, and input water control valve 18.

At step 810, steam control valve 4, controlled viamicroprocessor-controller 6, opens, allowing the flow of high pressuresteam into steam chamber 14 through steam inlet 46. Due to the highpressure in steam chamber 14, the water in steam chamber 14 is pushed upthrough straw 13, forcing open valve 62, thereby allowing the water toflow through filtering base 12 and into brew chamber 10. While the wateris in brew chamber 10, the steam flow continues into steam chamber 14and vents up straw 13, past valve 62, through filtering base 12, andinto the water in brew chamber 10. The flow of steam into steam chamber14 and its continued flow through straw 13 into brew chamber 10,transfers heat to and agitates the water in brew chamber 10. At step812, once the user-specified water temperature threshold is reached inbrew chamber 10, as measured by the temperature sensor 7,microprocessor-controller 6 transmits a signal to steam control valve 4to throttle back the supply of steam to steam chamber 14, allowing valve62 to close, thereby preventing additional steam from entering brewchamber 10 so that a barista can remove lid 32 to add ground coffee ortea leaves or other solid flavor bases for mixing into the water of thebrew chamber 10.

At step 814, after the solid flavor base is added to the brew chamber10, the barista initiates the start of the prescribed brew time at theuser interface 8. During the brew time, steam is reintroduced to brewchamber 10 and the amount of steam flow to brew chamber 10, via steamchamber 14 and straw 13, is regulated by microprocessor-controller 6,which transmits electronic signals to operate steam control valve 4 inorder to achieve the user's brew parameters, which are provided at userinterface 8. At step 816, once the specified brew time is reached,microprocessor-controller 6 transmits a signal to close steam controlvalve 4, thus eliminating the flow of pressurized steam into the steamchamber 14. The condensing steam generates a pressure loss in steamchamber 14, thereby forming a vacuum that pulls the brewed beverage downthrough filtering base 12, thereby separating the solid flavor base fromthe beverage.

Optionally, in step 817, microprocessor-controller 6 may open cold watervalve 55 to allow cold water from freshwater inlet 1 into steam chamber14 in order to cool residual steam within steam chamber 14 and togenerate a vacuum that draws the brewed beverage from brew chamber 10,thereby speeding up the extraction time of brewed beverage from machine17 and generates a higher extraction pressure. The addition of the coldwater also allows the barista of machine 17 to maintain a more precisetemperature in brew chamber 10.

The brewed beverage flows down through straw 13 and into steam chamber14. At step 818, once the majority of the brewed beverage has reachedsteam chamber 14, the brew vessel's vent valve 19 opens electronicallyvia an electronic signal transmitted from microprocessor-control 6 andthe brew vessel drain valve 15 is manually opened by the barista,allowing the beverage to drain into a cup (not shown) below. As thebeverage is draining into the cup below, at step 820, the barista pullsplunger 11 with the spent grounds atop, up and out of brew chamber 10further clearing brew chamber 10 of the spent flavor base. The baristarinses out plunger 11 with tap water and clears it of any flavor basedebris. At step 822, once the beverage has emptied from steam chamber 14into the cup, the barista places lid 32 on top of brew chamber 10, pullsup plunger 11 so that filtering base 12 is at the top end 21 of brewchamber 10, and flushes brewing vessel 9 with a blast hot water fromboiler 2. The water from the flush cycle is allowed to drain out thebottom of steam chamber 14 through drain valve 15 and into the machine'sdrain board 20 (shown in FIG. 2) and out the machine's drain tube (notshown). Upon completion of the rinse cycle, the barista replaces plunger11 into brew chamber 10 and brew vessel 9 is ready to begin another brewcycle.

Referring to FIG. 9 and the flowcharts 1000 and 1100 of FIGS. 10 and 11,respectively, network communications port 16 may be used by customers toorder a beverage remotely. For example, the customer will be able toelectronically specify a beverage order through a client softwareapplication platform 75 that may reside on a client mobile device or canbe offered through a customer application 74, such as a web portal or anin-store kiosk. The order may include a specification for the brewingparameters for the beverage as well as other order parameters, includingpickup time, location, and reserved seating in the coffee shop where thebeverage is being brewed. Furthermore, in step 1014, the customer mayopt in to electronically receive special recommendations, including newcoffee/tea flavors or brewing options and special promotions and othermenu items. Such information can be generated bymicroprocessor-controller 6 and transmitted from network communicationsport 16.

Using customer application 74, in step 1102, a customer can remotelyelectronically order a beverage from a store using machine 17. In anexemplary embodiment, the order is made electronically via a wirelessdevice, such as, for example a cell phone or other handheld device.Still further, in step 1002, the receipt of the electronic order andbrewing of the beverage can be performed without human intervention vianetwork communications port 16 to receive the order andmicroprocessor-controller 6 to manipulate operation of machine 17 tobrew the beverage.

In step 1004, microprocessor-controller 6 can electronically determinewhen the customer is scheduled to be at the location. For example, instep 1006, such a remote order can be a time or calendar drivenrecurring order. For example, a customer can specify in customerapplication 74 that he/she would like his/her brewed beverage to beready every Monday-Friday at 7:30 AM. Based on the anticipated pick-uptime, microprocessor-controller 6 can determine an optimum time forbeginning to brew the beverage so that the beverage is ready for thecustomer when the customer arrives at the store. Alternatively or inaddition, in step 1008, customer application 74 can also bedistance-driven if the customer has a GPS-enabled mobile device. If, forexample, the customer is running late or is stuck in traffic, customerapplication 74 can wait to transmit in order to network communicationsport 16 until the customer is within a predetermined distance of thestore. Based on the distance, in step 1010, microprocessor-controller 6can determine approximately how long it will take for the customer toarrive at the store to pick up the beverage and in step 1104, candetermine an optimum time for beginning to brew the beverage so that, instep 1012, the beverage is brewed and is ready for the customer when thecustomer arrives at the store.

Additionally, if the customer has a GPS-enabled mobile device, ifnetwork communications port 16 receives a signal from the GPS-enabledmobile device that the customer is traveling in a direction away fromthe store, network communications port 16 can transmit a signal to theGPS-enabled mobile device informing, the customer of the location ofanother store that uses machine 17 and request whether the customerwould like his/her brewed beverage to be prepared at the other store. Ifso, network communications port 16 can transmit a signal tomicroprocessor-controller 6 to generate an order to brew the customer'sbeverage so that the beverage is prepared to coincide with thecustomer's approximate arrival time at the other store.

Optionally, in step 1016, prior to preparing the customer's brewedbeverage, network communications port 16 can transmit a signal to thecustomer's GPS-enabled mobile device asking the customer if the customerwould like to modify his/her standard order, would like any additionalfood to go along with his/her order, or order a beverage for a passengerin the customer's vehicle.

Microprocessor-controller 6 may include a queuing and queue optimizationschedule that allows for the prioritization of orders that enable betterutilization of machine 17 or shorten the wait time for customers.Microprocessor-controller 6 can be programmed to electronicallyprioritize orders received both via user interface 8 and networkcommunications port 16 in order to efficiently brew beverages based onthe number of vessels 9 associated with machine 17 as well as parameterssuch as, for example, brew times, customer location (in the store or intransit), multiple orders from the same customer or customer seated atthe same table.

Additionally, microprocessor-controller 6 can modify brewtime/temperature based on various factors. For example, machine 17 mayinclude temperature measuring device (i.e. thermocouple) 120 and/orhygrometer 122 electronically coupled to microprocessor-controller 6 tomeasure room temperature and/or humidity, respectively. Based on themeasured room temperature in step 1106 and/or humidity in step 1108,microprocessor-controller 6 adjusts brewing time/temperatureaccordingly. For example, for brewing in a room with relatively highhumidity, microprocessor-control 6 can lengthen/shorten the brewingcycle. [With a higher humidity, would the system lengthen or shorten thebrewing cycle?]

Additionally, the barista can use user interface 8 to input the type andamount of flavor base that is being used in machine 17. Based on thetype and amount of flavor base in step 1110, microprocessor-controller 6can adjust brewing parameters to optimize brewing of the flavor base.For example, if the barista inputs into user interface 8 that the flavorbase is a particular flavor and amount of tea, user interface 8transmits this information to microprocessor-controller 6, which thenadjusts the temperature at a time of machine 17 to optimize brewing ofthe flavor base, which can be different than if the flavor base is aparticular flavor and amount of a coffee bean. Further, the barista caninput into user interface 8 the size of the grind of the flavor base sothat, if the flavor base has a relatively coarse grind, in step 1112,microprocessor-controller 6 can adjust machine 17 to increase the brewtime and conversely, if the flavor base has a relatively fine grind,microprocessor-controller 6 can adjust machine 17 to decrease the brewtime.

Additionally, microprocessor-controller 6 can store a plurality ofbrewed beverage recipes in a recipe database 124 and wirelessly providethe recipes to a customer device (not shown) via network communicationsport 16. Each recipe can be modified on a per-brew basis. For example, abarista may input a change to recipe via user interface 8, whichtransmits the recipe change to microprocessor-controller 6, which altersthe brewing cycle for this particular brew accordingly. Alternatively,network communications port 16 can electronically transmit a message tothe customer if the recipe modification is provided from a customer vianetwork communications port 16, microprocessor-controller 6 can displaythe modification on user interface 8 so that the barista can see whatthe recipe modification is.

The modifications may be menu-driven or, alternatively, a customer maybe able to free-text recipe modifications from customer application 74according to the customer's desires. For example, a particular recipemodification may call for a substitution of soymilk for regular milk.The customer may be able to access a “modifications” button (not shown)associated with each recipe which, when clicked, allows the customer tomodify the recipe. After the customer modifies the recipe or the order(in step 1016), the customer can electronically upload modification sothat, in step 1018, machine 17 receives the electronic modification vianetwork communications port 16.

In step 1020, microprocessor-controller 6 can transmit a signal to theuser interface 8 to alert the barista to use soymilk instead of regularmilk. Alternatively, in step 1022 as well as steps 1114 and 1116, ifmachine 17 has the capability of combining, all of the brewed beverageingredients and dispensing a totally finished brewed beverage productsin a cup, microprocessor-controller 6 can transmit a signal for thesubstitution throughout machine 17 so that the soymilk is automaticallysubstituted for regular milk.

Network communications port 16 allows for input tomicroprocessor-controller 6 via an alternative location other than userinterface 8. For example, a customer may be able to place an order for abrewed beverage via network communications port 16 so that the beveragemight be ordered and/or brewed before the customer physically arrives atthe brewing location. The customer can provide information regarding adesired brewing process (amount of flavor base, any type of additivesuch as sugar, lemon, etc., brewing temperature) for the customer'sbeverage. Microprocessor-controller 6 may be Internet enabled such thatmicroprocessor-control 6 can receive/transmit information via networkcommunications port 16 over a telecommunication network (the Internet,Wi-Fi, etc.)

Network communications port 16 might also allow for download ofinformation to or from microprocessor-controller 6 to or from a remotelocation. Such information may include the number and types of brewingprocesses performed by machine 17, as well as customer informationobtained via reader 52.

Further, a plurality of different recipes can be saved inmicroprocessor-controller 6 so that a particular recipe can be recalledwhen desired for a particular customer. Additionally, the customer canuse his/her remote device (e.g. cell phone, wireless device, etc.) toprovide a particular recipe or a modification of an existing recipe forhis/her beverage.

Additionally, software-based application platform 75 provides variousfeatures that facilitate the introduction of new applications andpromotions to support customer needs. Such changes may include billingand payment, location processing, geo fencing, customer profileprocessing updating, store location, log in security, customer andsocial network analytics, privacy protection mechanisms, opt-inmechanisms, social networking enablers, and other features that may beused by either a customer or barista to facilitate use of machine 17 toprovide a brewed beverage to the customer. Such extended functionalityprovides the ability to generate a large set of useful applications,ranging from social networking games the special promotions andmarketing campaigns.

By way of example, social network 76 can be operatively coupled toapplication platform 75 so that customers who have the same taste inbeverages can connect with each other as well as share beverage recipesand favor locations to obtain such beverages. By incorporating intosocial network 76, application platform 75 can be used to match peoplewith common interests and offer further value-added features. Further,application platform 75 can be used to sell merchandise to customers viainformation provided by the customers. For example, application platform75 can be tied into inventory database 78 in the store that includesdata regarding the types and number of cookies available for sale at thestore.

Application platform 75 can provide advertisements or offer discountcoupons to the customer to promote sales of the cookies. As theinventory database 78 tracks the number of a particular cookieremaining, application platform 75 can transmit electronic messages toclient application 74 that informs customers about discounts for thecookie. If inventory database 78 indicates that all of a particular typeof cookie has been sold, application platform 75 can select another typeof cookie from inventory database 78 and start to advertise and/or offercoupons for that cookie type instead.

Customer information database 77 is operatively coupled to applicationplatform 75 such that information provided by the customer via networkcommunications port 16 is stored in database 77. Database 77 is arepository for all customer related information, including customerprofile and preferences, customer history, information on social network76, and analytical information related to trends.

In one implementation of the inventive system, user interface 8 may bebundled with both application platform 75 and microprocessor-controller6 in a single unit. In an alternative implementation, applicationplatform 75 can run on a separate server (not shown) that is locatedremotely and services a plurality of machines 17.

There are embodiments of the invention disclosed here with a pluralityof microprocessors. In certain embodiments of the invention disclosedhere, the microprocessor is connected to a network that allows multipledevices to set brew specifications and initiate brew processes. Incertain embodiments, networking is wireless while in certainembodiments, networking is wired.

Certain embodiments of the inventions disclosed here reach the desiredtemperature much more quickly than a conventional siphon coffee makerdoes. Certain embodiments of the inventions disclosed here have muchmore precise temperature control than a conventional siphon coffee makerdoes. Typical embodiments can control the temperature within 0.5 degreecentigrade. However, other embodiments of the invention have differentprecisions of temperature control. For non-limiting examples, there areembodiments of the invention in which the temperature is regulatedwithin 1 degree centigrade, embodiments of the invention in which thetemperature is regulated within 2 degrees centigrade and embodiments ofthe invention in which the temperature is regulated within 0.2 degreeCentigrade.

Certain embodiments of the invention disclosed here allow more efficientcleaning and rinsing than a conventional siphon coffee maker. Forexample, it is estimated that brewing chamber 10 can be cleaned from afirst brew and ready for a second brew in less than approximately 2 min.Certain embodiments of the invention disclosed here allow superiormethods for separating spent coffee from brewing liquid compared withconventional siphon coffee makers.

Certain embodiments of the invention disclosed were allow customizableprocess automation. For non-limiting example, each cup of coffee or teacan be easily brewed to an individual customer's specifications viaautomation. Additionally, certain embodiments of the invention disclosedhere are more suitable for office use and/or home use than conventionalsiphon coffee makers.

Certain embodiments of the inventions disclosed here are more suitabletbr high volume commercial use than conventional siphon coffee makers.

In another embodiment of this invention, some or all of the valves couldbe manually operated and its entire operation could be partiallyautomated or incorporate no automation at all.

In yet another embodiment of this invention, the boiler could be heatedby a means other than electricity and incorporate manual valves andoperate entirely free of electricity.

In still another embodiment of this invention, the boiler can be omittedin an alternative heat source, such as, for example and induction burner(not shown), can be used. For embodiment of the present invention withan induction burner, such an induction burner could be incorporated intobottom end 40 of steam chamber 14.

Although specific embodiments described above are intended for brewingcoffee, other extractions are possible. One non-limiting example isbrewing of tea. However, other extractions into hot water are possiblewith embodiments of the invention disclosed here. Moreover, there areembodiments of the invention disclosed here intended for use extractinginto a liquid other than water.

In still another embodiment of this invention, the brewing machine maybe equipped with an auxiliary steam wand and or an auxiliary hot waterspigot.

Certain embodiments of the invention disclosed here are a hot liquidextraction system including a vessel, a controllable steam and watersource external from the vessel which heats the liquid of the vessel, aplunger assembly disposed within the vessel operable to filter andremove a solid from the brewed beverage, and a valve to dispense thefiltered beverage from the base of the brew vessel.

Certain embodiments of the invention disclosed here are similar to aconventional siphon brewing system comprising a vessel, but including anexternal controllable steam and hot. water source, valves operable toregulate water flow and steam into the brewing vessel, and a plungeroperable to separate a brewed liquid from a flavor base and to remove aspent flavor base from the system.

Certain embodiments of the invention disclosed herein might possess anadditional gas supply 98 (shown in FIG. 1) to steam chamber 14 that isin fluid communication with a gas supply of non-toxic liquids, such as,for example, food grade nitrogen and/or carbon dioxide, which canprovide an additional and/or alternative source of agitation(potentially substituting for steam-based agitation) and/or heating orcooling for the heated liquid. In-line heater 99 may be used to heat thegas as the gas passes from gas supply 98 to steam chamber 14.Alternatively, instead of heating the gas, the gas may be cooler thanthe brewed liquid and he used to cool the brewed liquid prior todispensing. The gas supply and the steam disclosed, herein can begenerally referred to as an agitation fluid. Microprocessor-controller 6is also operatively coupled to gas supply 98 to admit the gas into steamchamber 14 at the proper time during the brewing process.

Additionally, gas supply 98 can be used to not only agitate the brewingliquid, but also to increase the pressure within brewing chamber 10 inorder to more quickly boil the brewing liquid, which can result in ashorter brewing time. Further, in order to further reduce brewing time,vacuum system 95 can be operatively coupled to steam chamber 14 to pumpair out of steam chamber 14 after the brewing process to more quicklydraw fluid from brewing chamber 10 down into steam chamber 14.Alternatively, or in addition to vacuum system 95, the cooling coil 97can be inserted into steam chamber 14 such that, when brewing iscompleted in brewing chamber 10, a cooling fluid, such as cool air, coldwater, or other suitable non-toxic cooling fluid can be pumped throughcooling coil 97 to lower the temperature inside steam chamber 14,thereby reducing pressure inside steam chamber 14 and increasing thevacuum to draw the brewed beverage from brewing chamber then downwardinto steam chamber 14 and out drain valve 15 for dispensing.

While the aforementioned discussion has been limited to application thepresent invention as a hot beverage brewing system, those skilled in theart will recognize that the present invention can be used in othercontexts. For example, an aspect of the invention that is a mobile phoneor a web-based application can enable multiple users to communicate withthe server that is connected to a machine in order to input a complexspecification such as a pre-configuration into such machine. Someexemplary applications include customer applications such as primers,appliances, thermostats, security systems, intelligent vending machines,and audio systems, as well as industrial applications such as paintmixers and car assembly line configurations. Another distinct aspect ofthe present invention is the ability to embed a social network into thefunctionality of machine that uses of that machine (e.g. a printer orcoffeemaker) can interact with one another through mobile and web-basedapplications.

Reference herein to “one embodiment” or “an embodiment” means that aparticular feature, structure, or characteristic described in connectionwith the embodiment can be included in at least one embodiment of theinvention. The appearances of the phrase “in one embodiment” in variousplaces in the specification are not necessarily all referring to thesame embodiment, nor are separate or alternative embodiments necessarilymutually exclusive of other embodiments. The same applies to the term“implementation.”

As used in this application, the word “exemplary” means serving as anexample, instance, or illustration. Any aspect or design describedherein as “exemplary” is not necessarily to be construed as preferred oradvantageous over other aspects or designs. Rather, use of the wordexemplary is intended to present concepts in a concrete fashion.

Additionally, the term “or” is intended to mean an inclusive “or” ratherthan an exclusive “or”. That is, unless specified otherwise, or clearfrom context, “X employs A or B” is intended to mean any of the naturalinclusive permutations. That is, if X employs A; X employs B; or Xemploys both A and B, then “X employs A or B” is satisfied under any ofthe foregoing instances. In addition, the articles “a” and “an” as usedin this application and the appended claims should generally beconstrued to mean “one or more” unless specified otherwise or clear fromcontext to be directed to a singular form.

Moreover, the terms “system,” “component,” “module,” “interface,”,“model” or the like are generally intended to refer to acomputer-related entity, either hardware, a combination of hardware andsoftware, software, or software in execution. For example, a componentmay be, but is not limited to being, a process running on a processor, aprocessor, an object, an executable, a thread of execution, a program,and/or a computer. By way of illustration, both an application runningon a controller and the controller can be a component. One or morecomponents may reside within a process and/or thread of execution and acomponent may be localized on one computer and/or distributed betweentwo Of more computers.

Although the subject matter described herein may be described in thecontext of illustrative implementations to process one or more computingapplication features/operations for a computing application hayinguser-interactive components the subject matter is not limited to theseparticular embodiments. Rather, the techniques described herein can beapplied to any suitable type of user-interactive component executionmanagement methods, systems, platforms, and/or apparatus.

Aspects of the present invention may be implemented as circuit-basedprocesses, including possible implementation as a single integratedcircuit (such as an ASIC or an FPGA), a multi-chip module, a singlecard, or a multi-card circuit pack. As would be apparent to one skilledin the art, various functions of circuit elements may also beimplemented as processing blocks in a software program. Such softwaremay be employed in, for example, a digital signal processor,micro-controller, or general-purpose computer.

Aspects of the present invention can be embodied in the form of methodsand apparatuses for practicing those methods. The present invention canalso be embodied in the form of program code embodied in tangible media,such as magnetic recording, media, optical recording media, solid statememory, floppy diskettes, CD-ROMs, hard drives, or any othermachine-readable storage medium, wherein, when the program code isloaded into and executed by a machine, such as a computer, the machinebecomes an apparatus for practicing the invention. The present inventioncan also be embodied in the form of program code, for example, whetherstored in a storage medium, loaded into and/or executed by a machine, ortransmitted over some transmission medium or carrier, such as overelectrical wiring or cabling, through fiber optics, or viaelectromagnetic radiation, wherein, when the program code is loaded intoand executed by a machine, such as a computer, the machine becomes anapparatus for practicing the invention. When implemented on ageneral-purpose processor, the program code segments combine with theprocessor to provide a unique device that operates analogously tospecific logic circuits. The present invention can also be embodied inthe form of a bitstream or other sequence of signal values electricallyor optically transmitted through a medium, stored magnetic-fieldvariations in a magnetic recording medium, etc., generated using amethod and/or an apparatus of the present invention.

Unless explicitly stated otherwise, each numerical value and rangeshould be interpreted as being approximate as if the word “about” or“approximately” preceded the value of the value or range.

It should be understood that the steps of the exemplary methods setforth herein are not necessarily required to be performed in the orderdescribed, and the order of the steps of such methods should beunderstood to be merely exemplary. Likewise, additional steps may beincluded in such methods, and certain steps may be omitted or combined,in methods consistent with various embodiments of the present invention.

No claim element herein is to be construed under the provisions of 35U.S.C. §112, sixth paragraph, unless the element is expressly recitedusing the phrase “means for” or “step for.”

As used herein in reference to an element and a standard, the term“compatible” means that the element communicates with other elements ina manner wholly or partially specified by the standard, and would berecognized by other elements as sufficiently capable of communicatingwith the other elements in the manner specified by the standard. Thecompatible element does not need to operate internally in a mannerspecified by the standard.

Also for purposes of this description, the terms “couple,” “coupling,”“coupled,” “connect,” “connecting,” or “connected” refer to any mannerknown in the art or later developed in which energy is allowed to betransferred between two or more elements, and the interposition of oneor more additional elements is contemplated, although not required.Conversely, the terms “directly coupled,” “directly connected,” etc.,imply the absence of such additional elements.

It will be further understood that various changes in the details,materials, and arrangements of the parts which have been described andillustrated in order to explain the nature of this invention may be madeby those skilled in the art without departing from the scope of theinvention as expressed in the following claims.

We claim:
 1. A machine for brewing a beverage, the machine comprising: abrew chamber haying a brew chamber upper end and a brew chamber lowerend; a steam chamber disposed below the brew chamber, the steam chamberhaving: a steam chamber upper end; a steam chamber lower end, the steamchamber lower end being in fluid communication with the brew chamber;and a fluid inlet; a filtering base removably inserted into the brewchamber; a boiler having: a first steam outlet in fluid communicationwith the fluid inlet, and a second outlet in fluid communication withthe fluid inlet; and a fresh water supply conduit in fluid communicationwith boiler and with the fluid inlet.
 2. The machine according to claim1, wherein the steam chamber further comprises an agitation fluid inlet.3. The machine according to claim 1, wherein the steam chamber furthercomprises a cooling coil disposed therein.
 4. The machine according toclaim 1, flintier comprising a vacuum system operatively coupled to thesteam chamber.
 5. A method of brewing a beverage comprising the stepsof: (a) electronically receiving an order from a customer to brew abeverage at a location; (b) electronically determining when the customeris scheduled to be at the location: (c) timing the beginning of thebrewing of the beverage so that the beverage is brewed within anapproximate timeframe when the customer arrives at the location; and (d)brewing the beverage.
 6. The method according to claim 5, furthercomprising, after step (a) and before step (d), the step ofelectronically transmitting a message asking the customer whether thecustomer would like to make a modification to the order.
 7. The methodaccording to claim 6, further comprising receiving an electronicresponse from the customer providing a modification to the order.
 8. Themethod according to claim 7, further comprising the step of displayingthe modification on a user interface.
 9. The method according to claim7, further comprising, after step (c), the step of automaticallyperforming the modification.
 10. The method according to claim 5,further comprising, before step (a), electronically providing a menu tothe customer.
 11. The method according to claim 5, wherein step (b) isdetermined by time.
 12. The method according to claim 5, wherein step(b) is determined by a distance of the customer from the location. 13.The method according to claim 5, wherein steps (a)-(d) are performed bya double chamber brewing vessel having a steam chamber located below abrewing chamber and a boiler having a first outlet in fluidcommunication with the steam chamber and a second outlet in fluidcommunication with a water supply.
 14. A method of brewing a beveragecomprising the steps of: (a) electronically receiving an order to brew abeverage from a remote location; (b) electronically calculating a brewtime; (c) adding a flavor base to a brewing device; (d) brewing thebeverage; and (e) dispensing the brewed beverage.
 15. The methodaccording to claim 14, wherein step (b) comprises measuring roomtemperature.
 16. The method according to claim 14, wherein step (b)comprises measuring humidity.
 17. The method according to claim 14,wherein step (b) comprises determining a type of the flavor base used tobrew the beverage.
 18. The method according to claim 14, wherein step(b) comprises determining an amount of the flavor base used to brew thebeverage.
 19. The method according to claim 14, wherein step (b)comprises determining a grain size of the flavor base used to brew thebeverage.
 20. The method according to claim 14, wherein steps (a)-(e)are performed without human intervention.
 21. The method according toclaim 14, wherein step (a) comprises a calendar driven recurring order.22. The method according to claim 14, wherein steps (a)-(e) areperformed by a double chamber brewing vessel having a steam chamberlocated below a brewing chamber and a boiler having a first outlet influid communication with the steam chamber and a second outlet in fluidcommunication with a water supply.